I've been cooking a lot these past few weeks but unfortunately haven't snapped too many photos. There was some delicious white chicken chili, lots of grilled salmon with veggie sides, and of course, pan seared chicken. One meal that I did manage to catch on camera is this stuffed mushroom recipe, and I'm really glad I did. This is a nice and light vegetarian dish that could also serve as a side if you were serving something grilled. Super easy, very flavorful, and pretty healthy (depending on how much cheese you use!) - these will definitely be made again in our house. John and I made these a few weeks ago and both agreed we should have made more than just 2!
The filling is very similar to, and was inspired by, the feta salsa that I've made so many times. Sun dried tomatoes, dill, feta cheese, and kalamata olives, all mixed with a little bit of olive oil. Feel free to play around with this mixture though, depending on what you have on hand. No need to make a trip to the store for dill if you have basil or parsley in your fridge. We topped it with a Mexican blend of shredded cheese, but I think monterrey jack or mozzarella would be really good too.
Stuffed Portobello Mushrooms
2 large portobello mushroom caps, cleaned with stems removed
1/3 cup sun dried tomatoes
1/3 cup feta cheese
2 tablespoons chopped dill
2 tablespoons chopped kalamata olives
1/2 cup grated cheese of your choice
Heat a grill pan (or the grill) over medium high heat and drizzle with olive oil. Once hot, add the mushrooms and grill on each side for about 4 minutes.
In a medium bowl, mix together the sun dried tomatoes, feta, dill, olives, and about 1 teaspoon of olive oil. Season with pepper if desired (no need for salt - the olives and feta are very salty!). Remove the mushroom caps from the grill, turn upside down and stuff with this mixture. Place on baking dish, top with shredded cheese, and cook under the broiler for about 5 minutes, until the cheese is melted and golden brown. Serve immediately.